This is the only book available that provides an integrated picture of what starter cultures are and what they do. It gives an up-to-date discussion of the characteristics, metabolism, production, and role of starter cultures in the manufacture of fermented dairy products. It further integrates recent developments in starter culture genetics into different aspects of culture metabolism, to give a comprehensive treatment of the subject. The contributors of the book are internationally recognized experts in dairy microbiology.
Series: Food Science and Technology
Number Of Pages: 290
Published: 28th December 1995
Country of Publication: US
Dimensions (cm): 23.9 x 15.75 x 2.13
Edition Number: 1